Beef Rump & Peppercorn Hollandaise Sauce

Name: Beef Rump & Peppercorn Hollandaise Sauce with Kumara Fries & Cherry Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Kumara; 300 g Beef Rump; 1 packet Hollandaise; 1 packet Mixed Salad Leaves; 2 Garlic; packet Cherry Tomatoes

with Kumara Fries & Cherry Tomato Salad

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Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this beef steak dinner into something new. Serve up with a side of fries to catch any leftover sauce.

This recipe is under 550kcal per serving.

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

300 g

Beef Rump

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

1 packet

Mixed Salad Leaves

Garlic

packet

Cherry Tomatoes

Nutrition Values

Calories416 kcal

Energy (kJ)1740 kJ

Fat21.6 g

of which saturates5.1 g

Carbohydrate20.1 g

of which sugars8.1 g

Dietary Fibre3.2 g

Protein34.3 g

Cholesterol55 mg

Sodium241 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut kumara into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, halve cherry tomatoes. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest

• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute. • Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.